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Penne Pasta Salad With Roasted Red

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Ingredients

Adjust Servings:
6 red bell peppers, roasted, peeled and seeded or 6 roasted red peppers, deseeded
1/2 cup extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon rind
1/2 teaspoon salt (to taste)
fresh ground black pepper
1 bunch fresh basil leaf, cut into 1/8 strips, about 1/2 cup
1/2 lb feta cheese, dried and crumbled
1 lb penne (or other short tube pasta)

Nutritional information

843.4
Calories
378 g
Calories From Fat
42 g
Total Fat
12.7 g
Saturated Fat
50.6 mg
Cholesterol
933.1 mg
Sodium
104.1 g
Carbs
16.1 g
Dietary Fiber
10.1 g
Sugars
18.4 g
Protein
258g
Serving Size

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Penne Pasta Salad With Roasted Red

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    I was looking for a pasta recipe to suit my ingredients, when I came across this one. Bought the couple of extra things I needed and it wasn't until I was about to start cooking that I realised the recipe is for pasta salad, not hot pasta. I went ahead and made it anyway, and we all enjoyed it.

    Changes I made were to use about 3/4 of a small jar of roasted red peppers (all I had, and probably ten peppers worth but they were small), some oil from the jar (which contained herbs and garlic), a little olive oil and a sprinkling of dried chilli flakes. I heated the sauce ingredients tossing the basil in towards the end and I added the feta (a 200 gram packet) to the drained pasta. I also added extra oil at this point as there was no real sauce as such, and I realised later I'd initially only used about a quarter of a cup, not a half. Served it with grated parmesan.

    Will make it again as a hot dish, adding some onion, garlic and maybe olives. I will also add a bit more of everything as doing the conversion the recipe calls for 225 grams of fetta and used less. The flavours were really good as is though and I'm sure it would make a lovely pasta salad, too. Thanks Highland Lass!

    • 240 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Penne Pasta Salad With Roasted Red Peppers and Fresh Basil, Celebrate the late summer harvest of red peppers with this simple and light pasta salad You can easily substitute roasted peppers from a jar This recipe is from an obscure little cookbook with fabulous recipes called Canada Cooks Pasta I have a propensity for lemon and increase the amount of zest and juice As a matter of fact, I increase the feta and basil as well! This is a great brunch, pot luck or buffet salad! Note: Whether you use fresh peppers or jarred, ensure you dry them thoroughly you really don’t want a pink salad!, I was looking for a pasta recipe to suit my ingredients, when I came across this one Bought the couple of extra things I needed and it wasn’t until I was about to start cooking that I realised the recipe is for pasta salad, not hot pasta I went ahead and made it anyway, and we all enjoyed it

    Changes I made were to use about 3/4 of a small jar of roasted red peppers (all I had, and probably ten peppers worth but they were small), some oil from the jar (which contained herbs and garlic), a little olive oil and a sprinkling of dried chilli flakes I heated the sauce ingredients tossing the basil in towards the end and I added the feta (a 200 gram packet) to the drained pasta I also added extra oil at this point as there was no real sauce as such, and I realised later I’d initially only used about a quarter of a cup, not a half Served it with grated parmesan

    Will make it again as a hot dish, adding some onion, garlic and maybe olives I will also add a bit more of everything as doing the conversion the recipe calls for 225 grams of fetta and used less The flavours were really good as is though and I’m sure it would make a lovely pasta salad, too Thanks Highland Lass!, Great alternative to traditional macaroni salad


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    Steps

    1
    Done

    Slice Peppers Into Wide Strips, Lengthwise. Place Strips in a Large Bowl.

    2
    Done

    Whisk Together the Olive Oil, Lemon Juice, Lemon Rind, Salt and Pepper.

    3
    Done

    Toss Dressing With the Red Pepper Strips.

    4
    Done

    Stack the Basil Leaves on Top of One Another and Roll Up. Slice the Leaves Crosswise Into Thin Ribbons. This Is Called a chiffonade in Case You Want to Impress Your Friends.

    5
    Done

    Toss the Basil Leaves With the Peppers. Set Aside to Marinate For 1 Hour.

    6
    Done

    Cook the Pasta Al Dente in Large Pot of Boiling Water With 1 Tablespoons Each Salt and Olive Oil. Drain, Rinse Briefly and Cool to Room Temperature.

    7
    Done

    Combine Pasta With Marinated Peppers and Dressing.

    8
    Done

    Add Crumbled Feta Cheese. Taste and Adjust Salt, Add Liberal Grindings of Black Pepper.

    9
    Done

    Cool Salad in Fridge 1-2 Hours Before Serving or Salad May Be Chilled Overnight and Brought to Room Temperature 1 - 2 Hours Before Serving.

    10
    Done

    Garnish With Basil Chiffonade.

    Avatar Of William Brown

    William Brown

    Cocktail creator mixing up flavorful and balanced drinks with a touch of whimsy.

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